The word frittata comes from friggere, which means “to fry” in Italian. Similar to an omelette, this versatile egg dish is ideal for brunch — or any meal — and is an easy way to incorporate spring veggies. Use hardy leeks, freshly pulled out of the earth at a local farm, or any veg and cheese you have on hand. For every 12 eggs, you’ll need about 2 cups of filling and ½ cup of cream. This take on a frittata is from Rachel Kompass, co-owner of Bean & Co, a community coffee shop in Brackendale that is also open for dinner from Thursday to Saturday. —B.S.
Serves 6 to 8
Time: 60 minutes, including rest time
- 1 large leek
- 2 baby fennel bulbs (with fronds for garnish)
- 12 large eggs
- ½ cup cream (the fattier, the better)
- 1½ cups grated Gruyère, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 2 tablespoons butter
- 1 medium onion, diced
- Leaves from 3 sprigs of fresh thyme, plus more for garnish
Cut off the tough dark-green parts at the top of the leek where they meet the lighter-green part of the stalk (save dark-green parts to use later for stock if desired). Don’t cut off the root end yet; this keeps the leek layers together. Slice the remaining white and light-green stalk in half lengthwise, from the top down to the root end. Lay each half flat side down on cutting board and slice crosswise into uniform half-moon pieces ¼ inch thick.
Cut the green off the fennel bulbs (save for stock if desired) and reserve fronds for garnish. Cut fennel in half, from top to bottom. Using a mandolin, shave the fennel.
Whisk together eggs and cream. Add half the Gruyère and half the salt and pepper. Add the leaves from 3 sprigs of thyme.
Preheat oven to 350°F. In a 10-to-12-inch oven-proof, heavy-bottom pan, melt butter over medium heat until frothy. Add onion and leek and cook for 3 minutes. Sweat the vegetables; do not brown. Season with remaining salt and pepper, stirring often. Add shaved fennel and cook for another 4 minutes, stirring often. Turn off heat. Add egg mixture to vegetables, gently stirring to spread ingredients. Sprinkle with remaining cheese.
Transfer pan to oven and bake for 15 to 20 minutes. Shake pan to test firmness; egg should be jiggly but not wet or brown. Use a knife to loosen frittata from the edges of the pan and let it rest for 10 minutes. Garnish with fennel fronds and thyme before serving. Leftovers can be reheated.